Beef with Onions and Mushrooms

Beef with Onions and Mushrooms 4 pound beef chuck, fat trimmed, cut into chunks 2 large carrots, cut into 2/3" pieces 2 medium onions, cut in half and sliced 20 medium sized button mushrooms, sliced 5-6 garlic cloves, pressed 1 1/2 teaspoon black ground pepper 1 teaspoon crushed red pepper flakes 3 tablespoon oil 2-3 bay leaves 3 teaspoon salt 1/2 cup red Wine Place garlic cloves, black pepper, salt, paprika and olive oil in a large zip-lock bag; gently shake to combine. Add meat and shake until meat is evenly coated. Transfer to an oven proof baking dish; add carrot pieces in between meat pieces. Top with bay leaves. Cover with foil; bake for 1.5 hours at 350° or until meat pieces are tender. Sauté onion in a few teaspoons oil, over medium heat, until golden. With a slotted spoon, remove onion to a separate dish. Add mushrooms to skillet, cut side down. Over high heat, sear mushrooms on both sides. Sprinkle with salt, cover; continue cooking for about 5-10 minutes, stirring occasionally. When beef is tender, remove foil, add onions, mushrooms and wine. Bake for 15 minutes to allow mushrooms to heat through.